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Effects of time/temperature treatments on potato (Solanum tuberosum) starch: a comparison of isolated starch and starch in situ.

Sjöö, Malin LU and Eliasson, Ann-Charlotte LU (2003) In Journal of the Science of Food and Agriculture 83(15). p.1587-1592
Abstract
Previously, time/temperature treatments of starch have been performed mainly on starch/water systems. In this study the same time/temperature treatments were applied to starch/water systems and to potato starch in situ. Two potato varieties (Solanum tuberosum cultivars Asterix and Bintje) were used. The effect of time/temperature treatments on gelatinisation behaviour was evaluated using differential scanning calorimetry (DSC). A blanching process was simulated by heating samples to 74 °C and then cooling them to 6 °C. A DSC scan showed that starch was completely gelatinised after this treatment. Retrogradation of amylopectin increased during storage at 6 °C from 0 to 24 h after blanching. Annealing of starch, with the aim of altering... (More)
Previously, time/temperature treatments of starch have been performed mainly on starch/water systems. In this study the same time/temperature treatments were applied to starch/water systems and to potato starch in situ. Two potato varieties (Solanum tuberosum cultivars Asterix and Bintje) were used. The effect of time/temperature treatments on gelatinisation behaviour was evaluated using differential scanning calorimetry (DSC). A blanching process was simulated by heating samples to 74 °C and then cooling them to 6 °C. A DSC scan showed that starch was completely gelatinised after this treatment. Retrogradation of amylopectin increased during storage at 6 °C from 0 to 24 h after blanching. Annealing of starch, with the aim of altering cooking properties, was performed by heating samples to temperatures below the gelatinisation onset temperature. Treating samples at 50 °C for 24 h caused a shift in gelatinisation onset temperature of 11-12 °C for isolated starch and 7-11 °C for in situ samples. The extent of the annealing effect depended on the difference between onset and annealing temperatures, and prolonged treatment time increased the effect. Starch/water systems and tissue samples behaved similarly when exposed to time/temperature treatments. The most apparent difference was the shift of gelatinisation to higher temperatures in tissue samples. (Less)
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author
organization
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type
Contribution to journal
publication status
published
subject
keywords
annealing, blanching, differential scanning calorimetry (DSC), potato starch, Solanum tuberosum, time/temperature treatment
in
Journal of the Science of Food and Agriculture
volume
83
issue
15
pages
1587 - 1592
publisher
Wiley-Blackwell
external identifiers
  • wos:000186988700010
  • scopus:0345598929
ISSN
1097-0010
DOI
10.1002/jsfa.1583
language
English
LU publication?
yes
id
aeef1dbd-ce35-4814-a5a4-5232bd5b3e33 (old id 128263)
date added to LUP
2007-07-18 15:19:27
date last changed
2017-04-16 04:17:26
@article{aeef1dbd-ce35-4814-a5a4-5232bd5b3e33,
  abstract     = {Previously, time/temperature treatments of starch have been performed mainly on starch/water systems. In this study the same time/temperature treatments were applied to starch/water systems and to potato starch in situ. Two potato varieties (Solanum tuberosum cultivars Asterix and Bintje) were used. The effect of time/temperature treatments on gelatinisation behaviour was evaluated using differential scanning calorimetry (DSC). A blanching process was simulated by heating samples to 74 °C and then cooling them to 6 °C. A DSC scan showed that starch was completely gelatinised after this treatment. Retrogradation of amylopectin increased during storage at 6 °C from 0 to 24 h after blanching. Annealing of starch, with the aim of altering cooking properties, was performed by heating samples to temperatures below the gelatinisation onset temperature. Treating samples at 50 °C for 24 h caused a shift in gelatinisation onset temperature of 11-12 °C for isolated starch and 7-11 °C for in situ samples. The extent of the annealing effect depended on the difference between onset and annealing temperatures, and prolonged treatment time increased the effect. Starch/water systems and tissue samples behaved similarly when exposed to time/temperature treatments. The most apparent difference was the shift of gelatinisation to higher temperatures in tissue samples.},
  author       = {Sjöö, Malin and Eliasson, Ann-Charlotte},
  issn         = {1097-0010},
  keyword      = {annealing,blanching,differential scanning calorimetry (DSC),potato starch,Solanum tuberosum,time/temperature treatment},
  language     = {eng},
  number       = {15},
  pages        = {1587--1592},
  publisher    = {Wiley-Blackwell},
  series       = {Journal of the Science of Food and Agriculture},
  title        = {Effects of time/temperature treatments on potato (Solanum tuberosum) starch: a comparison of isolated starch and starch in situ.},
  url          = {http://dx.doi.org/10.1002/jsfa.1583},
  volume       = {83},
  year         = {2003},
}